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CATEGORY CUISINE TAG YIELD
Meats, Eggs, Vegetables, Dairy Meat 4 Servings

INGREDIENTS

4 up to
6 Pork or veal chops
Flour seasoned to taste with
salt pepper and paprika
1 EGG, LIGHTLY BEATEN WITH:
1 T Water
Bread crumbs
1/2 c Vegetable oil
1/2 Chopped
1 T Butter
1 4-oz sliced mushrooms
drained
1 T Lemon juice
1 8-oz sour cream
1 T Water
Salt to taste
Pepper to taste
Paprika to taste
1 Lemon, cut into 6 slices

INSTRUCTIONS

Cut excess fat from chops and pound slightly with meat mallet. Dredge
in flour, dip in egg mixture, and then dip in bread crumbs. Fry in  oil
in a 10 inch skillet until done. Remove to a warm platter. In a
separate skillet, saut onion in butter. Add mushrooms and lemon  juice.
Before serving, add sour cream, water, salt, pepper and  paprika. Pour
over chops and garnish with lemon slices. Yield: 4 to 6  servings.
MARILYN OWEN (MRS. WILLIAM)  From <Traditions: A Taste of the Good
Life>, by the Little Rock (AR)  Junior League.  Downloaded from Glen's
MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 636
Calories From Fat: 290
Total Fat: 32.8g
Cholesterol: 7.6mg
Sodium: 2440.7mg
Potassium: 679.8mg
Carbohydrates: 68.8g
Fiber: 5.6g
Sugar: <1g
Protein: 17.7g


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